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Crispy fish tacos are a vibrant, flavorful dish that has gained immense popularity in coastal regions and beyond, transforming into a beloved staple in various culinary traditions. These tacos offer a delightful combination of textures, with the crunch of perfectly fried fish contrasting beautifully against the crisp, refreshing slaw. Every bite is a celebration of flavor, making them an excellent choice for casual gatherings, summer barbecues, or a quick family dinner.

Crispy Fish Tacos with Slaw

Discover the deliciousness of crispy fish tacos with tangy slaw, a dish that perfectly balances crunchy textures and vibrant flavors. This recipe features flaky white fish coated in a crispy breading, paired with a refreshing slaw made from cabbage, carrots, and cilantro. Ideal for casual gatherings or family dinners, these tacos are customizable to fit any taste. Explore various toppings like avocado and hot sauce to enhance your culinary experience. Enjoy this delightful coastal dish at home!
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Ingredients
  

1 lb white fish fillets (such as cod or tilapia)

1 cup all-purpose flour

1 cup cornmeal

1 tsp paprika

1 tsp garlic powder

½ tsp cayenne pepper (optional)

Salt and pepper to taste

2 large eggs

½ cup milk

Vegetable oil for frying

8 small corn or flour tortillas

For the Slaw:

2 cups green cabbage, finely shredded

1 carrot, grated

½ red onion, thinly sliced

¼ cup fresh cilantro, chopped

¼ cup mayonnaise

1 tbsp lime juice

1 tsp honey

Salt and pepper to taste

For Toppings:

Avocado slices

Lime wedges

Hot sauce (optional)

Instructions
 

Prepare the slaw: In a large bowl, combine shredded cabbage, grated carrot, red onion, and cilantro. In a separate small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper. Pour the dressing over the veggie mix and toss until well coated. Set aside to allow flavors to meld.

    Prepare the fish: Pat the fish fillets dry with paper towels. Cut them into strips (about 1 inch wide).

      Set up the breading station: In three shallow dishes, set up your breading station. In the first dish, add the flour, salt, pepper, paprika, garlic powder, and cayenne pepper. In the second dish, whisk together the eggs and milk. In the third dish, combine the cornmeal, salt, and pepper.

        Bread the fish: Dredge a strip of fish in the flour mixture, shaking off the excess. Then, dip it in the egg mixture before transferring it to the cornmeal, pressing gently to adhere. Repeat for all the fish strips.

          Fry the fish: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat until shimmering. Carefully add the breaded fish strips in batches (don’t overcrowd the pan). Fry until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

            Warm the tortillas: In a dry skillet, warm each tortilla over medium heat for about 20 seconds on each side, just until pliable.

              Assemble the tacos: Place a few pieces of crispy fish in the center of each warm tortilla. Top with a generous amount of tangy slaw and add slices of avocado. Squeeze a little lime juice over the top and add hot sauce if desired.

                Serve: Enjoy your crispy fish tacos immediately while they are hot and crunchy!

                  Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings